Pickles, Relish, and Fermented Food
Color is a relatively new feature in this category. Brighter, more colorful pickled and fermented foods have become very popular offering new innovation opportunities with Coloring Foods. A key consideration here is the pH of the base.
- The addition of vitamins and minerals can affect the color of the base and how it changes over time. Higher color dosages may be required to offset potential browning or yellowing during shelf life.
- Use a starting color dosage level between 0.1% w/w – 0.5% w/w
- For best results, pH of the mass should be <3.0 for red, purple, and pink shades
- For vitamin gummies, consider ascorbic acid content when formulating with anthocyanin-based colors
- For carotenoid-containing colors it is recommended to include ascorbic acid (as an antioxidant to support performance)
- EXBERRY® can be mixed together with all ingredients
- Avoid excessive processing
- Rapid cooling reduces color loss
- Light stability performance will depend on the dosage of color and packaging.